Place a 12-inch cast-iron skillet over medium-high heat and add the olive oil. When it shimmers, you know it's hot enough—this helps the sausage get that gorgeous brown crust.

Add the sausage links, spacing them out so they don’t steam. Let them sizzle, undisturbed, for about 3 minutes on each side until golden. Transfer to a plate.

Lower heat to medium, add the sliced onion, and stir until slightly translucent, about 4 minutes. Scrape up any browned bits from the sausage—they’re pure flavor gold.

Toss in the bell peppers and minced garlic; season with a pinch of salt and pepper. Sauté for another 5 minutes, stirring occasionally, until peppers are crisp-tender.

Pour in the chicken broth or white wine, using a wooden spoon to loosen any fond (that’s the tasty stuff stuck on the bottom). Nestle the sausages back in, sprinkle with red pepper flakes if you like heat, and cover. Let it all simmer for 7–8 minutes—enough time for flavors to meld.

Remove the lid, taste, and adjust seasoning. Sprinkle chopped basil or parsley over the top—it brightens everything up.

Slice the sausages into thick rounds if you prefer, or tuck the whole links into toasted rolls for sandwiches. Spoon the peppers and onions over pasta or rice, drizzle a little extra olive oil, and dig in.